Matcha!!!! Now With Pics

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Matcha!!!! Now With Pics

Postby devites » Mar 4th, '08, 23:57

I just got my Do Organic Matcha http://domatcha.com/ in the mail, and I haven't gotten the bowl or whisk yet, shipping says friday, but I will be in texas then. I really want to try it. Any suggestions for alternative whisk (Will a fork work).

Last edited by devites on Mar 18th, '08, 00:33, edited 1 time in total.
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Postby Salsero » Mar 5th, '08, 00:24

I've heard of using a regular kitchen whisk. I think that's what Victoria's Own did when she got matcha, a bowl, and no whisk. Sifting it or sieving it will help prevent clumps however you whisk it. Good luck.

There's a recent long thread in which a bunch of us posted about our first experiences with matcha.

viewtopic.php?t=4130&postdays=0&postorder=asc&start=0 Please feel free to continue that thread with your initial matcha experiences. Everyone there would love to hear about your journey. (hint hint, nudge, nudge: We all like pics)

Welcome aboard. Anyone who is crazy enough to order matcha probably belongs in an institution like this!

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Postby devites » Mar 5th, '08, 02:27

Thanks!

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Postby inspectoring » Mar 10th, '08, 20:13

just one thing you should try to use - your average everyday 75 cents steel mesh - (any asian store) to sift the tea - once you sift it well - you may not need the whisk. Please if you decide to buy a whisk - dont spend more than 20 $ on it....

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Postby scruffmcgruff » Mar 10th, '08, 20:18

inspectoring wrote:Please if you decide to buy a whisk - dont spend more than 20 $ on it....


I disagree. Most of the whisks that are cheap are made in China, versus the traditionally handcrafted whisks made in Japan. There are definitely differences between Chinese and Japanese-made whisks-- just ask Space Samurai.

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Postby Chip » Mar 10th, '08, 20:28

I have to agree with Scruff on this. A whisk costing significantly less than 20 bucks is surely made in China. Some vedors offer both such as Ocha, and clearly state which is which. Others may not. Most Japanese ones are over 20 bucks.

There is a serious difference in how they are manufactured. I am not about to use a Chinese whisk...if I can help it. If I had one, maybe I would. But from here on out, I will only buy a Japanese one.

My whisk was a gift purchased in a tea shop near Kyoto...so I do not know which it is, but I think about it each time I use it. It is probably Japanese...

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Postby osadczuk » Mar 10th, '08, 21:28

And don't forget the whole supporting lead painted communists thing...

:lol:

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Postby Space Samurai » Mar 10th, '08, 21:54

I do prefer my Japanese made whisk, and I do think they are safer.

No one is saying that a person should spend a lot of money on artisan equipment just to enjoy matcha, but matcha is not a budget beverage. If quality is desired, there is a certain amount of money that a matcha drinker should be prepared to part with. There are alternatives to a chasen--you can get by with a kitchen whisk or even a spoon, if you are only concerened with mixing it up. But if you want a traditional matcha, good foam, and a good mix, a chasen is the way to go, and that's going to cost 20-30 bucks, a drop in the bucket to what the matcha itself is going to cost you over time.

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Postby devites » Mar 17th, '08, 23:14

Update: I got my stuff. Oh my god it is good.

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Postby Salsero » Mar 17th, '08, 23:43

devites wrote:Update: I got my stuff. Oh my god it is good.
We love the terse comment, but we thrive on details!

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Postby devites » Mar 17th, '08, 23:46

It tastes so clean and natural. Looking at it I thought it would leave a dirty flavor in my my mouth but it is so clean and sweet. Sifting is important, and I had to do trial and error before finding that 1/2 tsp per 6 ounces is the right ratio. Ill post pics eventually

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Postby Salsero » Mar 17th, '08, 23:52

Nice description. Sounds like you got it right. Pics would be wonderous.

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Postby devites » Mar 18th, '08, 00:10

Uploading to my flickr as we speak. Also got pic of green anji another fav.

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Postby devites » Mar 18th, '08, 00:33


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Postby Salsero » Mar 18th, '08, 00:49

That green anji looks pretty delicious too. Hard to believe both teas are from the same plant, and both are called green tea. They are about as different as things can get.

I do hope you get a nice froth on your matcha. That's the part that reminds me of beer.

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